Originally Posted By: Todd
Every canner, and every website, says don't use a crab cooker type burner...so, of course, I don't...I use two of them. If you can't keep an eye on your canner and keep it at the proper temperature on an outside burner, you probably can't handle it on a stovetop, either.

Fish on...

Todd


Its a great excuse to stay in one place and drink some beer. getting the pressue settled down is the tricky part, but once you get that handled, you just have to keep an eye on it.
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"Give me the anger, fish! Give me the anger!"

They call me POODLE SMOLT!

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